Chilean Pan Amasado | Chilean Homemade Bread Recipe

Chilean Pan Amasado is a kneaded bread that is rather easy to make. Literally translated, pan amasado is “kneaded bread”. The Husband, who happens to be Chilean, always tells me that his remembers his grandmother making these in large adobe or earthen ovens. Pan Amasado is his favorite bread, so I had to at least be semi-good at making this bread. With some research and lots of practice, I think I have this bread down! My husband  approves and its definitely something he looks forward to during Chilean celebrations.

* Traditionally this dish is made using lard, which is pork fat. Although I eat pork now, when I first made this recipe, I didn't, so I used Crisco in its place. Crisco seems to be a popular choice for this bread now. If you are able to get your hands on lard then go ahead and use it in the same quantity.

Note: You can use a stand mixer with a dough hook for this recipe. It makes the process a lot easier and faster!

Here is what you'll need:

• 2 1/2 lbs white bread flour (approx. 9 cups)
• 1/2 stick Crisco shortening (1/2 cup) * see note above 
• 2 1/2 tsp yeast or 1 packet
• 1/2 cup warm water 
• 1/2 tsp sugar
• 2-3 cups warm water with 1 tbsp salt mixed into each cup (2-3 tbsp salt)

Method:

• In 1/2 cup of warm water, add yeast and sugar and let sit in a warm place for approximately 5 minutes. 
• In a large bowl, or a floured surface, add the flour and make a well in the center. Melt the shortening and pour it inside the well, along with the yeast mixture. 
• Mix the ingredients together until it comes together. 
• Start adding the salty water mixture as needed until you get a dough mixture is soft a slightly sticky. 
• Knead the dough for 15 minutes by hand or 7 minutes in a stand mixer. The dough will end up not sticky and quite elastic. Place dough in an oiled bowl, cover and let rise for 45 minutes. 
• Once the dough has risen, punch it down to remove all air bubbles and knead by hand for a minute.
• Divide dough into 16 equal parts. Roll each part into a small ball and then flatten them to 3-4 inch disks. 
• Place all dough disks 1-2 inches apart on a cookie sheet. Don't place them too close as they will rise and get bigger. 
• Cover and let dough rise for another 30-45 minutes.
• Preheat your oven at 350 degrees Fahrenheit. 
• Once the second rising is complete, pierce each disk with a fork 3-4 times and bake for approximately 30 minutes or until the bread is golden brown. 
• Let cool slightly and serve

Like most fresh breads, Pan Amasado is best served warm. The warm bread makes anything you serve with it taste that much better. Traditional toppings include the sweet manjar, avocado, tomatoes, fruit jams, and cheese.